Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
Save RecipeMy Crazy Cookie Dough is the absolute perfect blank canvas for all of your favorite cookie flavors!
Hi Bold Bakers!
I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!
WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO
Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!
From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?
Chocolate Chip Cookies
Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.
Peanut Butter Cookies
My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.
Oatmeal Raisin Cookies
An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.
Birthday Cake Cookies
Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.
Chocolate & Hazelnut Cookies
Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.
Double Chocolate Chip Cookies
Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!
S’more Cookies
What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.
Salted Caramel Cookies
To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.
Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!
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- Crazy Cookie Dough
- 1 cup (8oz/226g) butter, melted and cooled to room temperature
- 1¼ cup (10oz/280g) brown sugar
- ¾ cup (6oz/170g) white sugar
- 2½ cups (12 1/2oz/355g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
Classic Chocolate Chip Cookie - 1 generous tablespoon dark chocolate , rough chopped
Oatmeal Raisin Cookie - 2 heaped teaspoons rolled oats
- 1 tablespoon raisin
Double Chocolate Cookie - 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate , chopped
Peanut Butter Cookie - 1 tablespoon peanut butter
- 1 tablespoon peanuts , chopped
Chocolate Hazelnut Cookie - 1 tablespoon Nutella or chocolate spread
- 1 tablespoons toasted hazelnuts , chopped
S'more Cookie - 1 generously marshmallows
- 1 tablespoon graham crackers , crushed
- 1 tablespoon chocolate , chopped
Salted Caramel Cookie - Pinch flaky sea salt
- 4 caramel candies , rough chopped
Birthday Cake Cookie - 2 heaped teaspoons sprinkles
- 2 heaped teaspoons white chocolate chips
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
- Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
- Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
- Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
- Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
- Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
- Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
- Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
- Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
- S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
- Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
- Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
- When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
- Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.
TRY MY CRAZY BREAD DOUGH RECIPE
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi when I made the cookies…. The base was burnt…. Also they were too sweet…… Like I powdered granulated sugar to make then….. Is there anything I can do to fix it
Hi Keya,
If the base was burnt I am guessing the oven you are using is an OTG. You need to read the instructions carefully for this type of oven, it is tricky to use when you do not fully understand it.
If you find this cookie too sweet you can adjust the sugars to suit your own taste. You can remove about 4ozs of the sugar, 2ozs of each type, and try again. I think that will be good for you.
Try again, it is worth it,
Gemma 🙂
Can we use white sugar intead of brown? And butter shuld be salted or unsalted?
I use salted butter Sadie but honestly that is up to you. Yes you can use white sugar no problem.
Just for the future you can easily make brown sugar at home
Best,
Gemma.
Any tips for baking these cookies at a higher altitude? I’m at 4000 ft and for some reason any cookie I bake tends to be crunchy and pancake flat even with refrigeration prior to baking. Would welcome your suggestions
Hi Dee,
This is indeed a challenge. I was confounded by this in my first job in Tahoe, as an intern, never having encountered this altitude issue before. Think about it like this, water boils at a lower temperature at altitude, which is why you can never get a hot cup of tea on a flight! The adjustments you make then need to consider this.
The weight of air is a phenomenon most cooks seldom contemplate. But if you live in Denver, Calgary, Johannesburg, or a host of other high-altitude locales, you’ll face fallen cakes and overflowing batters if you don’t. As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. The problem gets worse as the altitude increases too. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments.
Adjustment for 3000 feet:
Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
Increase liquid: for each cup, add 1 to 2 tablespoons.
Increase oven temperature by 25 degrees F.
Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
You are somewhere between these two altitudes, err on the higher side, and keep an eye on the bake the first time, or run a test batch, divide it up and adjust the temperature per batch, this will be your best teacher.
Do let us know how you get on with this, it is a regular question here on BBB.
Gemma 🙂
can i replace butter with oil or margarine…. plz reply
Hi there,
Yes! if you use margarine choose a block/stick one, not the one in a tub, that is too soft for this application.
If you use oil, use about 1/3 less oil than you would use butter, butter is more than just fat.
Try it, it will work well for you. set it up in the fridge before baking for best results,
Gemma 🙂
This recipe is amazing amd definitely a keeper! Made m&m cookies for my kid’s school party and they were a major hit!
Hi there,
I am really delighted to hear this, thank you for letting me know, and for this kind review,
Gemma 🙂
How much peanut butter would I add for the whole batch?
Hi Nadia,
This batch of cookies comes in at about 10 – 12. You can add two tablespoons of peanut butter, or a bit more if you wish. I think adding the 1 tablespoon of chopped peanuts to the batch will be sufficient too, but really to your taste.
The recipe indication is for a batch, in general, though you can increase the additions if you wish,
Gemma 🙂
My family absolutely LOVE these cookies!!! Thank you for the recipe.
I have a question: how long do you recommend allowing the cookies to chill? Is overnight too long?
Hi Melyssa,
No, overnight is not too long! In a commercial kitchen you would regularly have dough resting in the fridge for days. This will be perfect.
Thank you for your kind comments, and for being here with us,
Gemma 🙂
Hi! First of all thank you fro your recipe! 😘
I need help, because sometimes the outcome of the cookies are too flat. Too thin. What could be the problem? Thanks!
Delighted you like my recipes. Do you chill your cookie dough before baking? I chill mine for alteast an hour but usually for a couple of hours.
This will stop them spreading.
Best,
Gemma.
Hi Gemma,
Is it alright to mix crushed oreos in the dough.
Hi there,
sure! why not, it is really worth the experiment. You can also enclose the oreo in the dough, make a purse of the cookie dough and enclose a little cookie! That would be good, I think,
Gemma 🙂
I have been searching for the PERFECT Basic cookie dough for a cookie that is unlike anything I have ever seen anywhere and this is it!!! At Last!!!! I added Lemon zest and a hint of lemon oil along with a pinch of citric acid, Maraschino cherry syrup for color and sweetness dried tart cherries, to some I also added some pistachios as well. I have been trying to perfect these for a year now and the batch that I made this evening were SO DANG GOOD unfortunately I can only eat one (Not on my diet) But my family said they were PERFECT and not to change a thing!! We all love a Juxtaposition of flavors Tart sweet and sour and these had it all without fighting itself for one flavor to dominate. The ones with Pistachio added another couple of elements salty, nutty and crunch and were a huge hit as well in fact they loved both equally (Me I love salty so that was the one I went for) THANK YOU
Hi Sandra,
I am really happy to hear this!
I am with you on the pistachio! love that flavor, would have it in everything if I could.
Thank you for this very kind review of this recipe, it will be of help to other bold bakers,
Gemma 🙂
Wow this is the best recipe ever I added some extra sugar……yymmmm thanks gemma u da best with love from the people of Pakistan
Happy to hear you’re enjoying my Crazy Cookie Dough recipe. Have you seen my Crazy Cupcakes?
Hi Gemma,
Question, your video shows you whisking both of your eggs in at the same time while your written instructions say to mix them one by one. Since this is my first time making cookies, I searched online for tips and it says to whisk your eggs in one by one to prevent your emulsion from breaking????
I am really confused and could use some clarification.
Thanks and I look forward to trying out this recipe!
Hi Lily,
Sorry for that inconsistency. Whip them together first then add them little by little into the cookie dough. That’s the way I like to do it.
Best,
Gemma.
Hi Gemma ,please let me know the oven settings like placing tray on bottom middle or upper shelf with rods on which side to be on and blower on or off.Also I’m planning to prepare them for return favours.please let me know how advance can I prep and store them
Hi,
So you can make your dough and keep it in the fridge for 5 days. Then bake off your cookies fresh when you want them.
Middle to top wrack is best for baking but that is for my oven. You know your oven best. All the other instructions are on this page on the written recipe.
Best,
Gemma.
Made these tonight with my little ones last minute! So fun coming up with concoctions 🙂
We didn’t have white chocolate but used vanilla almond bark chopped up. Mixed it with dried cranberries with one and it was divine! Also did the birthday cake and mixed in the bark with the double chocolate. Made s’mores, peanut butter, chocolate chip and then some toffee chocolate chip.
Thanks so much for the recipe – so yummy!!
Hi Brandy,
kids love baking! That is a fact, a fabulous way to keep them entertained, and teach them things too. The bonus is that one day they will be cooking for you, happy days! 😉
Gemma 🙂
I always struggled with baking cookies and had just about given up when I found this recipe! I used condensed milk as an egg replacement and the cookies turned out AMAZING. Everyone loved them (I made them for a party). I made chocolate chunk, nutella pretzel and seasalt caramel cookies. I’ve never made cookies that tasted and looked this good.
The only thing I can think that I could improve on next time, is that my cookies still had a bit of a grainy sugar texture once you bit into them. This was probably my fault because I’m a not so great baker, but any suggestions on what caused this?
Thank you so much for sharing this awesome recipe. It will definitely be my go to from now on.
Hi there,
Thank you for this great review. I particularly like the condensed milk suggestion for cookies, it is pretty perfect.
Do reduce the other sugars in this recipe when you use condensed milk, this is a sugar too, so reduce the sugars by the same amount as the condensed milk, or even a bit more! Experiment with this, make it work for your own taste.
Thank you for being in touch,
Gemma 🙂
Hi Gemma just wanted to ask if you used cups or oz or grams when weighing the ingredients in th video? I have both cups and digital scale at home, what method would you recommend I use to make the cookies just like yours? I was just a bit confused because the amount converted in this recipe is different from the one in your baking conversion chart. which one should i follow to make them look like yours? Thank you! 🙂
Hi Ley,
Always use your digital scales for absolute accuracy.
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes, digital scales are super!
Gemma 🙂
How about oatmeal, chocolate chip, toasted coconut, one cookie, not 3 different ones? Thank You! 😋
Autumn! yes please 😉
Gemma 🙂
Hi Gemma,
It’s me again. I was looking at your crazy cookie dough and i wanted to try them. but i somehow stop after reading through the recipe. what stopped me was the amount of sugar that you had mentioned. It’s generally quite high. May i know the reason for this. I do know that the function of sugar is to make the cookies browner and crispier. But does it need to be higher than the amount of flour to get that browner, crispy and chewy texture? is there a rule of thumb with regards to the amount of sugar to put in when comes to baking? My family and I don’t really have a sweet tooth. Hope you can assist with my queries.
Azizah from Singapore
Hi there,
If you do not like sweet cookies this will not be the recipe for you.
you are right though, sugar has more than one function in baking. It is science! Brown sugar for instance is more acidic than white sugar and it reacts with the bicarbonate of soda to give a cookie texture. It also adds flavor. sugars too help to hold the moisture, fresh baked feel in a cookie.
This is a big lesson, but if what you are saying is that the cookie is too sweet for your taste then reduce then sugars, not too drastically and equally in the recipe. You can reduce them by about 30% overall, then see how it works for you. Cookies are relatively simple recipes, they cannot go too far wrong!
Gemma 🙂
My granddaughter, Marin, and I made the Crazy Dough Cookie Recipe to bake cookies for Grandparents Day at her school this coming Friday. We decided to double the recipe. After it set for an hour + in the refrigerator, we thought we’d make whole batches Instead of mixing individual cookies. To be honest , I didn’t think it would work, but they turned out great! We divided the dough into 4 sections, First we made the birthday cookies, then Carmel with sea salt cookies. We were going to make raisin and oatmeal cookies, but I accidentally tossed Carmen’s in the dough and started mixing it so I dug out as much of the Carmel I could find then used M&Ms, thinking they’d taste better with carmel if I missed any (which I did.). I also accidentally used 2 batches of dough for Carmel sea salt cookies. My granddaughter used a rounded tablespoon measuring spoon to scoop the dough on to cookie sheets (we used parchment paper.) Carmel melted out of some of the cookies, so they were eaten instead of being boxed to go to gp’s day! We had fun making the cookies and they turned out beautiful and were delicious. I forgot to take pictures but will do that Friday to post them. Thank you for this great recipe
Hi there,
What fun! Good job you and Marin. such a lovely thing to do with your granddaughter, a skill for life too.
We love when we get a few off shapes/burnt bits here as we can gobble them up! always hungry on filming day.
Thank you for this lovely review and the detail, I appreciate it,
Gemma 🙂
Hi Gemma,
Those cookies look awesome. Was looking for an eggless option…where can I find the replacement for eggs for this cookie dough??
Hi Neeta,
It is more difficult to replace eggs in cookies, and it depends on the result you want. There are some manufactured egg replacers which wil work well, aquafaba, get to know this, works in some recipes, flax and chia seed eggs. Condensed milk can be a good choice for cookies but you will need to reduce the overall sugar to get the balance right. I would say remove about 100g/3.5ozs of the mixed sugars to balance the recipe.
I hope this is of help,
Gemma 🙂
Sadly, they just didn’t work for me and came out very flat. They were incredibly sweet to the point where I ended up binning the half of the dough I didn’t use.
Hi Shaz,
I’m sorry to hear that. It’s best to chill your dough before baking so they don’t spread out too much.
I hope you give some of my other cookies a go 🙂
Gemma.
One of the best cookie recipes I have ever tried! I made these in about an hour and a half my first time and they were so fun to make and customize all the different flavor combinations. I made these for a party and they were all eaten by the end of the party! My sister, friends, and even my best friend’s dad loves these cookies and want me to make more. I really do love this recipe and I definitely recommend it to everyone to try!
Wow thank you so much for the lovely message, i’m delighted to hear that 🙂
Hi Gemma,
Great cookies! I wanted to compare the measurements, cups and gramms and to my surprise there was a big difference between the two. My 2 1/2 cups of flour weigh considerably less than 355 g. The difference was even bigger when measuring suggar. How is that possible?
I was using my digital scale today and the dough came out sticky and wet. I put it in the fridge and I keep my fingers crossed. I know that no matter how they look, they are going to taste beautifully.
But can you explain why the difference?
My cups were bought in the US by the way.
Thank you!
.
Hi there,
This is one of the most asked questions here, and understandable too, it is confusing.
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Hi gemma! Truely inspired by your baking 🙂
In my family actually no one eats all purpose flour. Moreover i have a lil baby to whom i prefer givin whole wheat. Can i make these cookies with whole wheat flour? If yes then what should be the measurement?
Hi Mahi,
Whole wheat flour is generally not used in fine baking, there is a good reason for this, it is not so good for many recipes. Cookies and muffins can be an exception to this. Look at this recipe (https://www.biggerbolderbaking.com/homemade-smores/) for a wholewheat cookie/cracker. Oatmeal makes a good cookie too (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) you may like this one. It is possible too to combine flour types to get what you want, and you can run a few experiments with that.
Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. There is no one rule, when you change the flour stick to the measurements provided and watch the liquid additions.
I hope this is of help,
Gemma 🙂
Hey gemma , I am a big fan of yours and obviously your recepies too .I have tried many of them.
Just 1 question about this. Can make rainbow cookies with this dough ? Would the results be same ?
Hi there,
I think not! Really for this type of thing you need a cookie dough which is light in color, like a sugar cookie. This is a basic sugar cookie, and would take the colors well for you (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/). It really depends on what your objective is, there ae lots of ideas out there,
Gemma 🙂
I followed the recipe but mine turned out very flat. They taste great. I refrigerated them. Even tried freezing some. At first they were burning on the edge before they were even close to being done. I turned my oven down to 350. They cooked better but are still flat. Is there anything I can change to correct this?
Hi Stacy,
It is interesting how these cookies turn out differently for people in different places. I think it is to do with the flour. Reducing the sugar a little may help, bit perhaps increasing the flour will help to set them up better too. Flour in different places behaves in different ways, absorbing liquids in different ways etc. Humidity also affects flour, and this will always affect the results.
Try again, let us know how you get on. The temperature setting is to set them up fast and maintain the soft center,
Gemma 🙂
Hello, I’m new in baking. I just want to know how can I extend the shell life of baked goods?
Hi Leah,
It depends on the bake. Cookies will keep well for about a week when well stored in an airtight container, in a cool place.
Most home baked goods are best eaten in a day or so. breads are best in a day. What would change this is freezing, but not all baked goods like the freezer.
I would need to know a little more. Commercially produced baked goods often have preservatives added to extend the shelf life, we do not do this at home.
I hope this is of some help,
Gemma 🙂